Spezzatino con funghi * * * Veal spezzatino with mushrooms
- 800 gr beef chuck steak, cut into 5cm pieces
- 5 tablespoons extravirgin oil
- 2 tablespoon tomato paste
- 1/2 glass red wine
- 200 ml broth
- 1 tablespoon all purpose flour
- 1 celery finely chopped
- 1 carrot finely chopped
- 1 onion finely chopped
- 2 garlic gloves
For the mushrooms:
- 400 gr champignon mushrooms
- 2 tablespoons extravirgin oilve oil
- 2 tablespoons fresh parsley
Heat oil in a large, heavy-bottomed pot with a tightfitting lid over medium heat. When oil shimmers, add onion, celery, carrot and garlic gloves, and cook until vegetables are translucent, about 5 minutes. Add salt, tomato paste and freshly ground black pepper and let it cook for another minute.
Add beef chuck steak, cut into 5 cm pieces and stir, then add sifted flour and let it cook for a couple of minutes. Add red wine and finally let it cook for about 40 minutes, adding broth if necessary, until the beef is tender and the sauce is thick.
In the meantime cut the mushroom into slices, then heat oil in a pan with a garlic glove and just when it shimmers add the mushrooms and the parsely leaves and cook for 5 minutes.
A couple of minutes before the end of the cooking time for the beef transfer the mushrooms and toss with beef. Serve hot.